Assortment of frozen products.
Meat semi-finished products- peasant cutlets, croquettes, minced meat for croquettes.
Semi-finished products from potatoes- potatoes fried (or not fried) as a whole, garnished in sliced form, garnished "Amateur", finely chopped; potatoes young fried (or not fried) as a whole, garnish in sliced form; Moscow potato cutlets, potato patties.
Vegetable cutlets- beet, carrot fried (or not fried).
Vegetable semi-finished products- borscht dressing, soup dressing, sautéed carrots, sautéed onions for soups, sautéed onions for main courses, sautéed white root; chopped onion; one-component semi-finished vegetable products: carrots, white cabbage, sweet pepper, table beet, chopped white roots, peeled garlic; multicomponent: vegetable mixes No. 1, 2, 3, sets for borscht, soup, stew, hodgepodge with sweet pepper.
Semi-finished products vegetable puree- mashed spinach, parsley, carrots, zucchini, pumpkin.
Dessert semi-finished products- whole apples, halves, quarters, blanched in sugar syrup; apples sliced in applesauce with sugar; apples with carrots sliced in applesauce with sugar; apples mashed with sugar; apples with pumpkin sliced in sugar syrup; pumpkin sliced in pumpkin puree with sugar; strawberries (strawberries) in strawberry (strawberry) puree with sugar; crushed strawberries with sugar.
Chopped fruit and berry products- puree from fruits and berries of one, two or more components, 90 items in total.
Semi-finished dough products- puff pastry products with meat and meat and vegetable fillings, shortbread dough products with cottage cheese filling.
Salads, vegetable appetizers and side dishes- red cabbage salad, beetroot salad with horseradish, vegetable appetizer with tomato; beets, carrots, in milk and sour cream sauces, stewed cabbage; mashed potatoes; spicy vegetable appetizer.
Soups- Krasnodar borscht, borscht with meat, sauerkraut cabbage soup, pickle, solyanka combined naval meat, oriental soup with meat, peasant soup, vegetable soup, soup with mushrooms. Soups can be made with or without meat.
Meat dishes– stewed beef, beef goulash, beef stroganoff, home-style meat, meatballs, croquettes with broth, “Health” meatballs, meatballs, beefsteak, peasant cutlets, sausages, sausages, boiled sausage, oven meat, meat in sour-milk sauce, meat in sour cream sauce, meat in tomato sauce, marinated meat, boiled chickens with white sauce, liver in sour cream sauce, meatballs in tomato sauce, meatballs in sour cream sauce, homemade roast, vegetables stewed with meat, cabbage rolls with meat and rice, etc. .
Spring rolls- Caucasian, peasant-style, with cottage cheese, with dietary cottage cheese, with cabbage, with fruit filling.
side dishes- buckwheat porridge, rice stewed with butter (with tomato), fresh stewed cabbage, sauerkraut stewed, green peas, boiled carrots in milk sauce (with green peas in milk sauce), boiled potatoes.
Quick-frozen semi-finished products and ready meals are packed in portions or by weight.
Meat semi-finished products are packed in a polymer film in 4, 6 and 10 pieces, croquettes - in cardboard packs of 350 and 500 g, minced meat for croquettes - in portions of 250 g. Semi-finished products from potatoes and vegetables are packed in wooden or corrugated cardboard boxes weighing 20 kg; dessert or lunch semi-finished products and ready meals - in plastic film bags of 2, 3, 5 and 10 servings; ready-made meat dishes - in aluminum foil molds for 2 servings. The average portion weight for soups is 200-220 g, for the second - 100-300 g, depending on the type of dish, the presence of a side dish and sauce.
Spring rolls are packed in 1, 3, 5 portions or in blocks of 10-20 portions; dough products, 4 pcs. in plastic film bags.
The conditions and duration of storage of quick-frozen semi-finished products and finished products are given in table. nineteen.
Cabbage is a unique vegetable. It is good from all sides and is an ideal product for slimness. A crispy multi-layer head of cabbage in the hands of experienced chefs turns into a fragrant tasty dish in a matter of minutes. They know how much cabbage is stewed and how to make its taste as rich as possible. Let's find out their secrets.
The benefits of cabbage
The best helper for our body is cabbage. It is she who allows you to maintain balance in it, improve bowel function and normalize weight. The preservation of useful substances in it, especially vitamin C, which is contained here simply in excess, depends entirely on how much cabbage is stewed. With moderate heat treatment, the amount of ascorbic acid in the vegetable increases even more. Vitamin C (ascorbigen) not only helps to strengthen the immune system, but also has strong antitumor abilities. In addition, cabbage contains a large amount of minerals and other useful compounds necessary for the body:
- folic acid is responsible for blood circulation and the establishment of metabolic processes;
- sodium and potassium ensure the removal of excess fluid;
- choline normalizes the amount of stored fat;
- fiber contributes to the proper functioning of the intestines, the removal of toxins from it.
Cabbage is a low-calorie product recommended by experts as a daily dish that helps to get rid of extra pounds and normalize the functioning of the whole organism.
A matter of taste
How long cabbage is stewed in time depends on various factors. First of all, individual taste preferences play a role here. As a rule, the variety of the product also affects the readiness, and many believe that the vegetable shows its true taste when it darkens to a “coffee with milk” shade. At this stage of the heat treatment, the cabbage becomes optimally soft, and a slight sharpness appears in the taste.
However, some prefer it only half-cooked or as one of the ingredients of a vitamin salad. It should be noted that fresh cabbage can only be eaten by people with strong stomachs, it is worse digested and can lead to heaviness in it. In this case, experts consider the stewed version to be the most tender and useful.
Having determined how long fresh cabbage is stewed and with the number of additional bright ingredients for it, as a result we will get a delicious fragrant dish that will be appreciated by all households without exception.
Choosing the best cabbage
How long cabbage is stewed in time depends entirely on the correct choice of this healthy vegetable, and in order to avoid mistakes, a number of recommendations should be taken into account:
- high-quality ripe cabbage should be dense, and when squeezed with your hands, it should not deform, but only crunch pleasantly;
- examine the vegetable, outwardly it should be clean, without visible defects and specks indicating the development of putrefactive processes in it;
- often sellers, in order to sell stale cabbage more profitably, remove its upper leaves, this can be easily determined by the stalk, on which traces of their breaks remain;
- large heads of cabbage are cut and sold in halves for convenience; here it is worth paying attention to the cut, it should not be winded, white, already withered edges and darkening of the stalk indicate the staleness of this product.
Combination options
Stewed cabbage is an original Russian dish that is prepared in every family. Our grandmothers knew how much cabbage is stewed and how to make it as tasty as possible. On the basis of this multi-layered vegetable, a lot of simple and very useful recipes were made.
What is sauerkraut worth, its taste cannot be compared with anything, and the benefits of its use are great. Always tasty, satisfying, inexpensive.
You can cook cabbage in any form - sauerkraut and fresh, supplement with mushrooms, poultry, beef, rice, beans, spices. The stewing process can be different, it depends on a number of nuances, and the result is a completely different dish. That is why cabbage recipes have not been boring for decades and include a number of subtleties and rules for their successful preparation.
Preparation for cooking
Any cooking should begin with the removal of the upper leaves, they are especially rough and can spoil the taste of the dish. Next comes the shredding. The size of the sliced \u200b\u200bpieces completely depends on how long the cabbage is stewed.
Fresh is chopped into small cubes or chopped into strips, and sour must be sorted out and washed. If it is heavily salted, leave it in the water for a while, chop the large parts into strips of the same size. It is impossible to stew too sour cabbage, during the heat treatment its taste is even more concentrated, and the finished dish becomes extra sour.
How much cabbage is stewed
Basically, a white vegetable is prepared, but cauliflower is no less tasty in this form, the main thing here is to put it out correctly and pay special attention to some nuances.
- for a young head of cabbage with tender leaves, a ten-minute heat treatment will be enough, but it is better to keep dense winter varieties on fire for forty minutes, or even an hour;
- how much fresh or sauerkraut is stewed is always determined by its softness, color and taste - if it began to darken, bitterness and tenderness characteristic of the finished vegetable appeared, which means it's time to turn off the fire;
- it is not worth prolonging the stewing time, this will not improve the taste of the vegetable, rather, on the contrary, it will completely soften, turn into porridge and lose all vitamins;
- it is very tasty to cook cabbage in the oven, but here it is necessary to set a low temperature so that the dish does not boil, but languishes for forty minutes;
- how much cauliflower is stewed will also depend on personal preferences and the degree of maturity; 15-20 minutes is enough for a fresh young vegetable.
Cabbage can be stewed in any way - in a slow cooker, oven or on the stove in dishes with thick walls, it turns out to be harmonious and tasty everywhere.
simple recipe
Before cooking, prepare vegetables, peel onions, carrots, cut them at your discretion, chop cabbage. In this recipe, you can use a fresh or pickled version of it.
- This dish is quick and easy to prepare in a regular frying pan. Fry the onion on it, add the carrots, bring the vegetables to a golden color.
- Add cabbage, some water and stir. Close the lid tightly, set the heat to medium.
- After 10 minutes, the dish can be salted and tasted. How much cabbage is stewed, we also decide at this stage - a young vegetable can already be turned off, last year's one will require a longer heat treatment.
- At the very end of cooking, you can add tomato paste, garlic and your favorite spices.
In this way, by adding additional ingredients (mushrooms, chicken), you can quickly and easily prepare a new version of the dish. Don't forget to let her brew. How much sauerkraut is stewed will depend solely on individual preferences: like dense and crispy - twenty minutes is enough, well-fried coffee shade - you can stew for an hour.
Subtleties and tricks
The preparation of any dish has its own secrets, and in order for the cabbage to turn out really tasty, you should follow them:
- it will turn out very appetizing if the chopped vegetable is first fried in butter, and then seasoned with broth and stewed under a closed lid;
- it is better to put salt in cabbage five to ten minutes before the end of cooking;
- ordinary flour makes the dish saturated and tasty, fry it separately in a dry frying pan until golden brown and add a couple of minutes until cooked;
- to get rid of the sharp cabbage smell, put a piece of stale black bread on top of the chopped vegetable; during the cooking process, it will absorb all the flavors and prevent them from spreading around the house.
White cabbage, despite its availability, is one of the most useful vegetables. Even in ancient times, cabbage was valued for the fact that it could be eaten not only raw, but also fermented, salted and stewed, and also used in the preparation of a variety of dishes - from stuffing for pies to stew.
Useful properties of stewed cabbage
Stewed cabbage has almost the same useful composition as fresh. Its cabbage leaves contain enough useful substances: fiber, carbohydrates, as well as minerals and vitamins. In addition, white cabbage tolerates long-term storage well, and this does not affect the useful composition too critically.
Useful substances in stewed cabbage
- Vitamins A, C, E;
- Vitamin PP;
- Phosphorus;
- Calcium;
- Magnesium;
- Potassium.
Stewed cabbage leaves contain vitamin PP, which is useful for the circulatory system, as it promotes vasodilation and improves their condition.
In addition, cabbage dishes are a fairly significant source of vitamin C. Only 200 grams provide a daily dose.
Vitamin B2, which is also sufficient in stewed cabbage, helps to normalize energy metabolism and improves the condition of the mucous membrane, skin and hair.
The combination of vitamins and trace elements is an excellent strong antioxidant complex.
The benefits of stewed cabbage for weight loss
Stewed cabbage - great as a diet for weight loss. Due to the saturation with fiber, it speeds up the metabolism and activates intestinal motility. Stewed cabbage perfectly copes with constipation, passing through the digestive tract, it removes toxins from the body, destroys body fat.
And another nice benefit of stewed cabbage for weight loss is its low calorie content. In 200 grams of this dish there are only 30.4 kcal. Of course, if you cook it in vegetable oil.
The benefits of stewed cabbage for diseases
Cabbage stewed in vegetable oil is often included in the diet of the elderly, as well as during the recovery period after complex and abdominal operations.
It quickly restores the work of the intestines, due to the vitamin composition it is useful for recuperation and the fastest healing of wounds. Reduces the risk of complications by strengthening the immune system.
For whom is stewed cabbage harmful?
Due to the ability to increase the production of gastric juice, the use should be limited:
- with enterocolitis;
- increased acidity;
- during an exacerbation of peptic ulcer;
- with spasms of the intestines.
How much can you eat stewed cabbage
As already mentioned, this dish provokes the production of gastric juice, so you should limit yourself to 200-250 grams per day.
How to cook stewed cabbage to preserve its beneficial properties
- Separate the leaves, rinse under running water.
- Cut into cubes or chop.
- In vegetable oil, quickly fry, salt, then add a little water and simmer under a lid over low heat until tender.
Cooking time depends on the type of cabbage, so check the readiness every 5 minutes.
Recipes for healthy stewed cabbage dishes
Cabbage is good because it goes well with most vegetables, mushrooms, meat and dough. By adding herbs and spices to it, you can create a new original dish every time.
Cabbage stew with mushrooms
Mushrooms clean, cut and fry in vegetable oil. Add finely chopped onion, salt and spices.
Shred the cabbage and add to the mushrooms. Add water, give a couple of bay leaves, crushed garlic clove and simmer under a lid over low heat until tender.
Hungarian stewed cabbage pasta
Finely chop the onion, fry until golden brown. then in the same pan add chopped medium cabbage, salt, give sweet paprika and a little red hot pepper, add some water and simmer under the lid. While the cabbage is stewing, boil the pasta (bows or other large pasta will do).
When all the ingredients are ready, combine them, pour over with tomato sauce, sprinkle with fresh herbs on top.
